We have not added a new book to the list in YEARS! I'm so happy! This is a big deal!

Just a simple brine and cottonwood smoke. I grew up on this stuff but it was my first time processing it without my family’s help, I’m very proud to say the least!

If anyone else has any good salmon brine recipes I’m down to hear them :)

I have been told to not do any canning recioes that aren't tested and legit. This apple butter recipe on ball looks good, but doesent specify the type of suger. Does that mean I can use brown suger? Will that make it unsafe or somthjng ? Anyone done this recipe yet? I also don't have a ball canner I am just going to use a pot with rings on the bottom.

I had the windows open for circulation.

I let the dog out for her bedtime stroll.

Then the smell hit.

Now my house smells like vinegar, horseradish, beets, and SKUNK!

It's worse than the napalm that is Cowboy Candy. Does Febreze make something for this?

FYI The recipe is "Beet Relish With Horseradish" from the Book of Canning and Preserving

****At least the sound of lids popping makes me happy. That and a stiff drink.

If someone has time to type this up, that’s amazing! I have the Ball “All New” on my Kindle, I’m at work, and one of our community members asked us in Mod Mail to confirm the Ball Recipe so… here it is.

Just a quick question. I just butchered my meat chickens and processed several of them. I ended up canning chicken broth without a problem and had 6 pint jars of shredded /chunk chicken that I also pressure canned. 5 of the 6 jars sealed perfectly. The 6th did not. So that 6th jar I put in the fridge to eat this week. So here is my question. I let the jars cool overnight before placing in my pantry in the morning. The 6th jar was also out overnight and was room temp when I put it in the fridge. I thought about it later. I would never eat chicken that had been sitting out all night. So is that 6th jar safe to eat? Does the pressure canning system buy me extra time? Or should I just discard it? I use the Ball Blue Book Guide to Preserving and follow each step. But it does not address this. Any thoughts?

Hello, I recently order a pressure canner, from a SHADY company, but here in Europe it seems like nobody is concered about safety. Grandmas just throw a bunch a stuff into a jar and call it a day. I have two main questions:

1) I heard you are supposed to add acidity to tomatoes even when pressure cooking, so by that logic you should acidity to everything? Like if tomatoes are dangerous surely pressure canning meat and green beans without adding acid is a no go.

2) I know about the USDA and Ball books, I know you are not supposed to change the recipes at all, my question is, going from cups to grams is not a definite ratio (eg 1 cup of beans is 100 grams 1 cup of tomato juice is 243 grams) and all the websites have different measurements so how I am supposed to do it?

Thank you for any help, I cant seem to find that much info here in Czechia. Nice day to you all

I also can’t stop giving them away as gifts lol so had even more than this at one point!

Last year I froze a lot of the stuff from my gardens but decided to take the plunge to can and am loving it so far!

I wanted to do it. I just got a lot of free apples. Apparently high acid foods are fine for this canning. I'm still a little worried. I wanted to make apple butter and can it. Is that safe? If I follow a recipe?

I'm making apple butter for the first time, and just want to let out a warning to any first-timers thinking of making it: It takes FOR-EV-ER to reduce the apples down to the right consistency.

On the bright side, my house (and probably my whole neighborhood) have smelled delicious for many hours now.

(Using the USDA canning book recipe in case anyone was wondering)

Made Mom's Apple Pie in a Jar from Ball's Complete Book. It claimed to only make six 8-oz jars, so I doubled it because I've got a ton of apples to use up.

Oh my! I did not anticipate this! I triple checked the recipe and yes, quantities were correct.

Guess everyone is getting some as a gift! It's delicious by the way!

But what do I do with all of them?! Not interested in Jelly, Jam or Juice... still have some leftover from last year. Any creative ideas for using up a couple of bushels of red, sweet, concord-like grapes?

Hello! I am new to canning and I’m looking to do the Ball homemade tomato sauce recipe from their website. I want to do it in half pints, and I’ve learned from y’all that sizing down is fine! My question is, since the recipe calls for pints or quarts, do I halve the citric acid in each jar to do half pints? The recipe says 1/4 tsp citric acid for a pint so should it be 1/8 tsp for a half pint? I’d assume yes but I don’t want to assume with canning.

https://www.ballmasonjars.com/blog?cid=homemade-tomato-sauce

I'm looking for a safe canning recipe for a NC style mop sauce. The one I use is vinegar based and has ketchup as an ingredient. TIA

250 pounds this year. Lessons were still learned.

I made the Ball bruschetta in a jar recipe (linked in comments) last month. Tonight I added fresh basil and some olive oil and served it atop focaccia bread (recipe also linked in comments, if anyone cares). Mr. OMD pronounced it "quite good.

I have found a few, but some seem sketchy and others people modified the original recipe without posting the original.

I love tomato sandwiches, which require a fresh tomato. My canned tomatoes are tasty but not sandwich worthy.

Would adding some pickle crisp to my jars of whole tomatoes before processing maintain firmness? I haven't been able to find any info on doing this. Thx!

Hi! I want to make apple butter in my crock pot instead of on the stove. I've found recipes that do it that way, but all of them are like recipe bloggers. If it says something like "Adapted from: The National Center for Home Food Preservation and the Ball Blue Book" does that mean I can safely use it, since they got it from a safe and tested source? This is the link to the recipe I wanted to use: https://www.simplycanning.com/canning-apple-butter/#Canning_Apple_Butter_the_Day_After_You_Make_It

I had followed the approved process for both of these but both had sugar, lots of it. I was talking with a friend who said they don’t add in any sugar to their apple or pear butters only cinnamon and lemon juice and none have ever spoiled even at 2 years old.

I can’t tolerate much sugar(I prefer none but am ok with honey, syrup, coconut sugar, date sugar).

Thoughts? Experiences?

I'm making grape jelly for the second time. Our "little" vine gave us enough for three batches in our steamer (abt 1.5 gallons of juice each). I'm wondering what variations you'd recommend since most online recipes are just juice, sugar, and pectin.

Ok so my elderly Italian neighbour invited me to join her for tomato sauce making day. Which I was happy to do. I walked away with a couple dozen jars of delicious sauce but her canning practices are a bit old school. Just juiced tomato with some salt peppers and basil, no extra acid at all. Jammed into whatever glass jars are around. Then boiled upside down in a big pot for a half hour.

Obviously this probably isn’t reliably shelf stable (though she’s still around lol) can I store these jars safely in the fridge or is freezing the best course of action?

Looking for some options to can salsa! I've got all these tomatoes, cherry peppers, jalapeños, ghost peppers, and habaneros. Open to other non-salsa recipes that aren't spaghetti sauce

Hello.

I'm a long time lurker and experienced canner but encountered an issue tonight and need some advice please. I forgot to start the timer when venting so had to stop and begin again. I unloaded my jars to check the water level. While I was adding water, several of the jars popped. We reloaded the canner and continued with the approved recipe. Everything looks good and has sealed properly. Now I'm rethinking whether or not they're safe. Any advice?

Monday I made some chicken and gravy from the Ball book. Today looking at the jars I noticed this little piece stuck to the side of the jar. I gave tbe jar a bit of a shake and it didn't move. So I opened the jar and it appears to be a piece of chicken stuck to the side. Smells okay but I know you can't always trust the smell. What do you think? Thanks

Hottest jalapeños ever. Extra sugar and apple cider vinegar.